Iron-fortified food composition

a technology of food composition and iron, applied in the field of compositions for fortifying food and/or beverages with iron, can solve the problems of difficult human digestion, and achieve the effect of increasing the bioavailability of iron

Active Publication Date: 2018-09-06
SOC DES PROD NESTLE SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0033]In another embodiment, the use of the compositions of the invention increases the bioavailability of iron, in partic

Problems solved by technology

The resulting complexes are usually insoluble under physiological

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

Fe: Phytic Acid: Amino Acid Complex

[0130]The ferric sulfate solution was added drop-wise to the phytic acid solution at pH 1.6 in a 500 mL glass bottle. The solution became turbid and a white precipitate was observed after a few seconds of the addition. The amino acid and / or ammonium hydroxide solutions were then added to this milky solution using the amounts reported in Table 2 until a final pH of 7±1 was reached. After stirring for between 24-48 h, the solution became clear and the product was freeze dried to provide a light yellow / white powder.

example 2

Fe: Phytic Acid: Amino Acid Complex with Heating

[0131]The ferric sulfate solution was added drop-wise to the phytic acid solution at pH 1.6 in a 500 mL glass bottle. The solution became turbid and a white precipitate was observed after a few seconds of the addition. The amino acid and / or ammonium hydroxide solutions were then added to this milky solution using the amounts reported in Table 3 until final pH of 7±1 was reached.

[0132]The bottle was then placed in a water bath at different temperatures of 60, 70 and 80° C. to accelerate the dissolution. The results are shown in Table 4.

[0133]The level of iron in Exp 13 was too high to be soluble with a molar ratio of amino acid to phytic acid of 0.5, but at a lower relative quantity of iron this molar ratio of amino acid to phytic acid is soluble (see Exp 20 in Example 8).

TABLE 4Dissolution time v. temperatureAmbienttemperature atABCExp. No.24 h60° C.70° C.80° C.13Not SolubleNot SolubleNot SolubleNot Soluble14Not Soluble8 hours8 hoursN....

example 3

Fe: Phytic Acid: Amino Acid Complex with Different Fe Ratios

[0134]80% pure ferric sulfate was solubilised in 50 mL of MilliQ water in a 500 mL glass bottle (in the varying amounts shown in Table 5) and added drop-wise to a 4.5% solution of phytic acid at pH 2.1 (100 mL, 6.8 mmol).

[0135]Histidine (8.42 g, 54 mmol) was then added drop-wise in combination with 13% ammonium hydroxide (20-30 mL) until a final pH of 7-7.5 was reached. The solution was stirred for 24-48 hours. The results are shown in Table 5.

TABLE 5Exp. No.17181920Fe:phytic acid ratio1.21.62.02.4Amount ferric22.73.44sulfate (g / 50 mLMilliQ water)Amount Fe3+81113.516(mmol)Final Fe content2.33.13.94.6(%)Results after 24-48 hSolubleSolublePartiallyPartially Solubleat roomSolubletemperature

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Abstract

A composition for fortifying food and/or beverages comprising a complex of Fe(III), phytic acid and an amino compound selected from the group consisting of ammonium hydroxide; ammonium carbonate; ammonium phosphate dibasic; ammonium sodium phosphate dibasic and triammonium phosphate.

Description

FIELD OF THE INVENTION[0001]The present invention relates to compositions for fortifying food and / or beverages with iron. More specifically, the present invention relates to compositions comprising Fe(III), phytic acid and an amino compound, which provide stable and soluble sources of iron for fortifying food and / or beverages.BACKGROUND TO THE INVENTION[0002]Nutritional mineral deficiencies (also referred to as micronutrient malnutrition) affect a large proportion of the human population and are particularly widespread in developing countries. Deficiency in iron is especially common, affecting more than two billion people world-wide, and is the only nutrient deficiency that is significantly prevalent in industrialised countries. Iron deficiency is associated with a range of health problems, including impairment of work performance, increased maternal and child mortality, and poor cognitive development in children.[0003]Iron deficiencies originate when physiological requirements are ...

Claims

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Application Information

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IPC IPC(8): A23L33/165A23L33/105A23L2/52
CPCA23L33/165A23L33/105A23L2/52A23V2002/00A23V2200/30A23V2250/1592A23V2250/2134A23C9/1322A23L33/175A23L23/10A61K31/6615A61K33/02A61K33/26A23C9/1522A23L29/05A61K2300/00A23V2250/0622A23V2250/0624A23V2250/5114A23V2250/062A23V2250/063A23V2250/0606
Inventor GALAFFU, NICOLAHABEYCH NARVAEZ, EDWIN ALBERTOMERINAT, SYLVIE JOELLEREY, BRIGITTE
Owner SOC DES PROD NESTLE SA
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